Microbial food spoilage and prevention

Microbial food spoilage and prevention. By ~ KAROSHI PRATEEKSHA N (BSC Biotechnology) SEM~2.

What is microbial food spoilage?. Food spoilage may be defined as a process or change which renders a product undesirable or unacceptable for consumption. This is the result of the biochemical activity of microbial populations that predominate in the product. Microbiological food spoilage is caused by the growth of microorganisms which produce enzymes that lead to objectionable by-products in the food Chemical food spoilage occurs when different components in the food react with each other or with some added component which alter the food’s sensory characteristics. Physical food spoilage results when moist foods are excessively dehydrated or dried foods absorb excessive moisture.

How can we prevent the spoilage of food?. By the method of preservation of food we can overcome the spoilage. Food preservation is the process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility, or nutritional value and thus allow for longer food storage. Preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), and other microorganisms, as well as retarding the oxidation of fats which cause rancidity..

Chemical method of Food Preservation. Chemical preservation involves adding specific ingredients to foods and food packaging that allows the food to remain safe and fresh. Humans have been using chemical preservation for thousands of years and familiar food products such as yogurt, sauerkraut, and kimchi. SALT : Table salt or sodium chloride is one of the most common chemicals used in food preservation. Virtually all the cultures from ancient times to the present day have used mineral or sea salt for the preservation of food. SUGAR : Sugar is a good chemical preservative because it helps to prevent microbial growth and it can be easily obtained from natural resources like sugarcane, honey and refined crystal sugar. Oil : The oil is added in order to prevent the oxidation of the food which is kept in a closed container. They also prevents the food from getting decolorised..

Large scale food perseveres. Common antimicrobial preservatives used to reduce the microbial spoilage of foods by inhibiting the growth of bacteria, yeasts, and molds. sorbic acid, sodium sorbate, sorbates : cheese, wine, baked goods, and more benzoic acid, sodium benzoate, benzoates : jams, salad dressing, juices, pickles, carbonated drinks, soy sauce, and more sulfur dioxide, sulfites : fruits, wines, and more nitrites, nitrates : meats lactic acid : yogurt, kefir, cottage cheeses, and more propionic acid, sodium propionate : baked goods, and more.

references. What is microbial food soilage: https://www.sciencedirect.com How can we prevent food spoilage: https://courses.lumenlearning.com Chemical method od food preservation: https://www.reagent.co.uk/ Large scale food Preservers: https://www.canr.msu.edu Animation: https://youtu.be/18vbNJuzhx8.

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